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Baked Chicken Risotto

Baked Chicken Risotto

Ingredients

  • 3 tablespoons butter

  • 1 cup sweet onion minced

  • 2 cloves garlic, pressed

  • 1 cup Arborio rice (short-grain)

  • 1/4 cups dry white wine

  • 4 cups chicken broth

  • 14 ounces canned artichokes, drained

  • 3 cups roasted chicken, chopped

  • 2 medium zucchini, chopped

  • 1/2 cup Parmesan cheese, grated

  • 1/4 cup fresh parsley, chopped

  • 1 teaspoon lemon zest

  • to taste salt and pepper

Directions

  1. Preheat oven to 425° F.
  2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 for about minutes. Add rice, and cook 2 minutes, until golden. Add wine, and cook a few minutes until wine is absorbed. Add chicken broth.
  3. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.
  4. Chop artichokes, if not pre-chopped. Remove rice from oven, and stir in artichokes, cooked chicken, and zucchini. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese, parsley, and lemon zest. Season with salt and pepper to taste.
Tags
Baked Chicken Dinner